Braised Beef: The Perfect Sunday Dinner


  • 3 pounds boneless beef chuck roast, cut into 3-4 inch pieces
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil

  • 1 large yellow onion, cut into 1/4-inch cubes
  • 3 large carrots, peeled and cut into 1/2-inch pieces
  • 3 celery stalks, cut into 1/4-inch pieces

  • 4 garlic cloves, chopped
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 4 fresh thyme sprigs or 1 teaspoon dried thyme
  • 1 cup low-sodium beef broth

  • Mashed potatoes for serving


  1. Preheat oven to 325°F.
  2. Pat beef dry and season with salt and pepper.
  3. Heat oil in a Dutch oven over medium heat.
  4. Sear beef in batches until golden-brown on all sides.
  5. Remove beef and set aside.
  6. Add onions, carrots, and celery to the pot and cook until softened.
  7. Add garlic and cook for 1 minute.
  8. Return beef to the pot along with any accumulated juices.

  9. Add wine, scraping up any browned bits.
  10. Add thyme, broth, and salt.
  11. Bring to a simmer and cover.

  12. Transfer to oven and braise for 2 1/2 to 3 hours, or until beef is tender.
  13. Remove from oven and let rest for 10 minutes.
  14. Garnish with fresh thyme and serve with mashed potatoes.


  • Choose a decent wine that you would drink on its own.
  • Sear beef in batches to get a good crust.

  • Cook beef until tender; it will never be tough if cooked long enough.
  • If desired, reduce the braising liquid by simmering it on the stovetop.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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